Description

These Keto Chicken Enchiladas are a low-carb, flavorful dish that delivers all the classic taco-inspired flavors without the carbs. Wrapped in keto-friendly tortillas and smothered in a creamy, cheesy sauce, this dish is perfect for anyone on a keto or low-carb diet. It’s quick to make, customizable with your favorite toppings, and ideal for meal prepping. A comforting, satisfying meal that the whole family can enjoy, with all the zesty, cheesy goodness you love in traditional enchiladas.

Ingredients

2 cups cooked shredded chicken

½ cup onion, finely chopped

1 cup shredded cheese (cheddar or a mix of cheddar and Monterey Jack)

6–8 keto-friendly tortillas (almond flour or coconut flour tortillas)

½ cup heavy cream

½ cup chicken broth

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup fresh cilantro, chopped (optional)

¼ cup black olives, sliced (optional for garnish)

¼ cup chopped tomatoes (optional for garnish)

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Cook the Chicken Mixture:
In a skillet, heat olive oil over medium heat. Add the chopped onions and cook for about 3-4 minutes until softened. Add the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for an additional 2 minutes until the chicken is well-coated with the spices.
Prepare the Sauce:
In a separate saucepan, combine the heavy cream and chicken broth. Heat over medium heat and bring to a simmer. Stir in half of the shredded cheese until melted and smooth.
Assemble the Enchiladas:
Lay one tortilla on a flat surface. Spoon the chicken mixture into the center of the tortilla and roll it up tightly. Place it seam-side down in a greased 9×9-inch baking dish. Repeat with the remaining tortillas and chicken mixture.
Add the Cheese Sauce:
Pour the cheese sauce over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and garnish with chopped fresh cilantro, black olives, tomatoes, and a dollop of sour cream if desired. Serve hot.

Notes

Vegetarian Option: Replace chicken with sautéed bell peppers, onions, and zucchini for a tasty vegetarian version.
Beef Enchiladas: Swap shredded chicken with ground beef for a heartier version of this dish.
Spicy Kick: Add diced jalapeños or a few teaspoons of hot sauce to the chicken mixture or sauce for extra heat.
Dairy-Free Option: Use dairy-free cheese and coconut cream for a dairy-free version.
Freezer-Friendly: Assemble the enchiladas, cover tightly with foil, and freeze for up to 2 months. Bake from frozen, adding extra time as needed.

Prep Time: 15min
Cook Time: 30min
Category: Main Course
Method: Baking
Cuisine: Mexican